Name: Lemony Leek and Mushroom Soup
Ingredients: 7 c Water; 1 c Chopped onion; 2 Leeks, green parts only; 4 Parsley sprigs; 1 lg Celery stalk, chopped; 2 Vegetable bouillon cubes; 2 tb Olive oil; 4 lg Leeks, chopped, white & light green parts only; 2 md Turnips, peeled & diced; 1 lg Celery stalk, diced; 2 Bay leaves; 14 1/2 oz Can tomatoes, chopped; 12 oz White mushrooms, sliced; Juice of 1 lemon; Salt & pepper to taste; 3 tb Freshly minced parsley; 3 tb Freshly minced dill; Matzo farfel, optional

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish	Soups, Appetizers, Jewish	8	Servings

INGREDIENTS

7	c	Water
1	c	Chopped onion
2		Leeks, green parts only
4		Parsley sprigs
1	lg	Celery stalk, chopped
2		Vegetable bouillon cubes
2	tb	Olive oil
4	lg	Leeks, chopped, white & light green parts only
2	md	Turnips, peeled & diced
1	lg	Celery stalk, diced
2		Bay leaves
14 1/2	oz	Can tomatoes, chopped
12	oz	White mushrooms, sliced
		Juice of 1 lemon
		Salt & pepper to taste
3	tb	Freshly minced parsley
3	tb	Freshly minced dill
		Matzo farfel, optional

INSTRUCTIONS

STOCK
SOUP
Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let
stand till needed & then drain befroe using. Heat oil in a soup pot. Add
chopped leeks & saute over moderate heat, stirring frequently, til lthe
leeks start to go limp.  Add stock, turnips, celery & bay leaves. Bring to
a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice)
& mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from
heat. Allow soup to stand for several hours or cool & refrigerate
overnight. Before serving, heat through, add parsley & dill. Top each
serving with matzo farfel if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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